Hazelnut and Carrot Cupcakes

(For 12 cupcakes) You need: For the cupcakes:

• 3 carrots, peeled and grated finely
• 1 cup quinoa flour
• 3/4 cup hazelnut flour
• 3/4 cup amaranth flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 eggs
• 1/2 cup olive oil
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped hazelnuts (or walnuts)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup plain cream-like whole milk yogurt
• 3/4 cup packed brown Muscovado sugar

For the clementine icing:

• 3.5 oz confectioner’s sugar
• A few drop of lemon juice
• 3 tablespoons heavy cream
• Juice of a clementine
• Decoration sugar

Steps:

• Preheat the oven at 350 F. Prepare a muffin pan filled with paper cases; set aside.
• In a bowl, combine the flours, baking powder, baking soda; set aside.
• In the bowl of a stand mixer, beat the eggs with the sugar. Add the yogurt and oil and mix well.
• Combine in the dry ingredients, the carrots and spices. Add the chopped nuts.
• Divide this batter between the molds and bake for 30 to 35 minutes. Let cool.
• Prepare the icing by combining all ingredients. Spread a small amount on top of each cupcake. Add decoration sugar and let cool completely.

Source: http://www.latartinegourmande.com/

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